One Pan Chicken And Peppers (Print Version)
Seared chicken and roasted peppers cooked together in one pan for an easy, flavorful weeknight dinner.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 3 bell peppers (red, yellow, green), sliced
03 - 1 large red onion, sliced
04 - 3 cloves garlic, minced
→ Pantry
05 - 2 tablespoons olive oil
06 - 1 teaspoon dried oregano
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon ground black pepper
09 - ½ teaspoon salt
10 - ¼ teaspoon crushed red pepper flakes (optional)
→ Garnish
11 - Fresh parsley, chopped (optional)
# How to Cook:
01 - Preheat oven to 425°F. Position the rack in the center of the oven.
02 - Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, smoked paprika, and dried oregano.
03 - Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2 to 3 minutes per side until a golden crust forms, then transfer to a plate and set aside.
04 - Add the remaining tablespoon of olive oil to the same skillet. Toss in the sliced bell peppers, red onion, and minced garlic. Sauté for 4 to 5 minutes until the vegetables are slightly softened.
05 - Return the seared chicken breasts to the skillet, nestling them among the sautéed vegetables. Sprinkle with crushed red pepper flakes if desired.
06 - Transfer the skillet to the preheated oven. Roast for 15 to 18 minutes until the chicken is cooked through to an internal temperature of 165°F and the peppers are tender.
07 - Remove the skillet from the oven. Garnish with freshly chopped parsley and serve immediately while hot.
# Expert Advice:
01 -
- The peppers and onion get slightly charred and sweet in the oven and taste nothing like bland meal prep vegetables.
- It is genuinely a one pan situation and you will have dinner on the table in about forty minutes start to finish.
02 -
- Do not skip patting the chicken dry because moisture on the surface prevents a good sear and you end up steaming instead of browning.
- Letting the chicken rest after it comes out of the oven keeps the juices from running out onto your cutting board the second you slice into it.
03 -
- Use a cast iron skillet if you have one because it holds heat beautifully and gives the best sear on the chicken.
- A splash of dry white wine deglazed into the pan after sautéing the vegetables adds a wonderful depth of flavor with almost no extra effort.